Sprouts and Squash Casserole

Having transitioned my family to a Traditional Diet after being on the GAPS diet, I am always trying creative, colorful and mouthwatering vegetable combinations. The sprouts and squash casserole recipe below was born from the desire to present Brussels Sprouts in a way in which our younger children would enjoy them.

Brussels sprouts are not a favorite vegetable with my younger children, but I really like them. Having 10 children (ages 4 yrs – 28 yrs), 7 of whom are still at home, I realize that not everyone can be totally pleased with every meal. Nevertheless, I do try!

Brussels sprouts which originated in Belgium are so cute – just like miniature cabbages. Like broccoli, they contain chemicals which fight cancer. Be sure to steam, roast or stir-fry the Brussels sprouts to maintain the highest level of anticancer properties as boiling greatly diminishes them. Additionally, Brussels sprouts may even help protect our DNA. There is good reason to include them as a regular part of the menu!

If you have not tried butternut squash, a treat awaits you! Being a winter squash, butternut squash combines a nutty flavor with sweetness similar to pumpkin. When ripe, it’s golden yellow skin covers orange pulp. Butternut squash is good source of beta carotene, Vitamins E and C as well as magnesium and potassium.

Some are daunted by the peeling process which is made easier with a potato peeler. Once peeled the squash can be cubed and cooked. Another excellent way to prepare it is by roasting – split the squash in half, place face down on a greased cookie sheet and bake at 350F until tender – about 45 min.

While I normally use butternut squash in the sprouts and squash casserole recipe below, it also works well with other winter squash varieties.

Recipe Notes

Dina-Marie is the creator of Cultured Palate and the mom of 10 children.
She writes because of her passion to spread the healing potential of real traditional food and to encourage others with a nutrient dense diet and simple family life.